A delicious and simple Pulao - brown rice provides better nutrition; if using brown rice, cook it until done before stirring in the greens and herbs at the end. Depending on the herbs you use, it can be Caribbean, Indian, Mediterranean, Persian, etc. I have given suggestions but you may choose your own favorite herbs. Whichever of the herb combination you choose, a bean dish such as Chole or Rajma, a raita and/or chopped salad make wonderful accompaniments. Mushroom Ragout is delightful served over the rice. For the garnish use your favorite nuts/seeds; I love to use sunflower seeds, pine nuts, almonds, cashews and pistachios, etc.
Cooked edamame or green fava beans may be added instead of peas for a delicious change.
6 Servings
Cooked edamame or green fava beans may be added instead of peas for a delicious change.
6 Servings
Ingredients:
1 cup long grain rice
1 tsp Sea Salt
1 large Onion, finely chopped
1 clove fresh Garlic, minced (optional)
2 Tbsp Extra Virgin Olive Oil
Herb combination of your choice
A large handful of leafy greens (spinach, kale, chard, etc), finely chopped
1 cup Peas, fresh or frozen
Lime/Lemon juice to taste (optional)
Toasted Nuts/Seeds for garnish (optional)
Herb Combinations:
Herb I - 1 small bunch each - fenugreek, coriander (cilantro), mint, green onions
Herb II - A handful each - parsley, basil
Herb III - 1 small bunch each - fenugreek, flat leaf parsley, green onions, dill
Herb IV - 1 small bunch Cilantro (fresh coriander), Parsley, Green Onions
Herb V - Parsley, Mint
Method:
Rinse the rice well and place in a bowl; cover with 2 cups of fresh water. Let it soak while you prepare the herbs.
Sort the greens and herbs and discard yellow leaves, weeds, tough stems etc. Wash them well and drain thoroughly (I use my salad spinner to get all the water out). Finely chop them.
Heat the oil in a 2 to 3 quart/liter pan and saute the onion and garlic with the salt gently until soft.
Add the drained rice and stir well to coat; add about 1and 3/4 cups water and bring to a rolling boil.
Reduce the heat, stir in the greens, peas, and half the herbs, cover and simmer very gently for about 5 minutes.
Turn off the heat and allow to rest undisturbed for 15 minutes.
Fluff the rice gently with a fork, sprinkle with the lime/lemon juice and the reserved herbs, and serve hot. Enjoy!!
Heat the oil in a 2 to 3 quart/liter pan and saute the onion and garlic with the salt gently until soft.
Add the drained rice and stir well to coat; add about 1and 3/4 cups water and bring to a rolling boil.
Reduce the heat, stir in the greens, peas, and half the herbs, cover and simmer very gently for about 5 minutes.
Turn off the heat and allow to rest undisturbed for 15 minutes.
Fluff the rice gently with a fork, sprinkle with the lime/lemon juice and the reserved herbs, and serve hot. Enjoy!!